Tag: cooking

In the winter, I love making a variety of soups. Not only are they filling, they are loaded with vitamins and nutrients that your body needs to get you through the cold winter.

Over the years, I’ve experimented with different ingredients in my soups, along with the different types of split peas. I used to love green split pea soup, but over the last several years, my palate has changed; and now, my favorite is yellow split pea. It tastes a lot lighter is more flavorful than the green.

Split peas have about 10 grams of protein and fiber per serving. Yellow split peas are an excellent source of B vitamins, rich in the amino acid tryptophan, and contain potassium. So, if you’re looking for a heart-healthy soup, try yellow split pea! It pairs perfectly with a glass of wine.

Here’s how I make mine:

Ingredients:

8 cups of vegetable broth or water (I use organic vegetable broth, no salt)

Since I’m on the road to recovery from the flu (ugh, it’s been a rough a week—and yes, I did get the flu vaccination!), I thought I’d share a favorite recipe of mine. After a week of broth and veggie soup, I’m ready for something else that has a little more flavor—and kick!

The real name for this dish is paprikás krumpli (pronounced: POP-ree-kahsh KROOM-plee). It’s known as the Hungarian “peasant” dish, yet it is enjoyed at any time of day by everyone in Hungary.

This recipe has been handed down from my Hungarian grandmother (on my dad’s side) and is very easy to make. I learned to cook this at an early age, and it’s only gotten better over time.

The secret ingredient is the paprika. If you can get your hands on Hungarian paprika, it will taste that much better. (Not at all paprika tastes the same.) Whether you like spicy or not-so-spicy, this dish can be adjusted to your taste buds.

Ingredients:

2 medium onions (yellow, not sweet); diced

1 red pepper (sliced thin)

1 large tomato (diced)

4-5 large potatoes (Idaho are best)

2 tbsp Hungarian paprika

1-2 tbsp Hungarian hot paprika (adjust to preference)

1 tsp sea salt

½ tsp black pepper

caraway seeds

olive oil for sautéing onions

water

Directions:

In a large soup pot, heat oil on medium. When hot, add the diced onions and sauté until golden (usually 10-15 minutes). Stir often.

Remove from fire and add in the Hungarian paprika. If you like it spicy, add in as much of the Hungarian hot paprika as you like, up to 2 tbsp. Stir until all onions are coated with paprika.